Exhibitor Profile: Toschi


Toschi was formed in 1945 in Vignola (near Modena) when two brothers Giancarlo and Lanfranco Toschi, returned from the World War II.

The business now produces arange syrups, fruit Purees, Gelato ingredients and balsamic vinegar.

Toschi now employs over 70 people in the factory and offices in Vignola but now with satellite offices in the USA and UK, along with the support of our global sales team, its numbers exceed 170.

Philip Rundlett, managing director at Toschi UK, explains why it is exhibiting at the European Coffee, Tea & Soft Drinks Expo 2019.

Why have you decided to exhibit at European Coffee, Tea & Soft Drinks Expo?

We looked at the range of suppliers represented at the show and also the mix of previous visitors and felt that it was an ideal show to showcase the range of quality products Toschi manufacture.

What will you be showcasing at the Expo?

Toschi produce a wide range of products from gelato ingredients to balsamic vinegars, our main focus at this show is our range of syrups, sauces and frappe cream products.

Innovation is key to hospitality businesses, what do you feel are the most exciting aspects of the sector right now?

We’ve seen a huge rise within the Gelato parlour business for coffee syrups, sauces and of course gelato ingredients. The industry seems to have embraced ice cream and gelato as a key part of the food offering but also the cold drinks sector. Freakshakes are now common place in coffee shops, our products are the perfect ingredient for these.

What are you most looking forward to at the European Coffee, Tea & Soft Drinks Expo?

I’m looking forward to seeing the masterclasses, but more importantly meeting old and new customers and friends.




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